Everyday Food: One pan, three meals

Posted Tuesday, Oct. 01, 2013  comments  Print Reprints
Skillet chicken with apricots and capers Serves 4 • 1 tablespoon olive oil • Coarse salt and pepper • 3 bone-in, skin-on chicken breast halves, cut in half (3 pounds) • 1 small yellow onion, chopped • 1 1/2 cups Israeli couscous • 1/2 cup sliced dried apricots • 1/4 cup capers • 2 1/2 cups chicken broth • Fresh cilantro, for serving 1. Preheat oven to 450 degrees. In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Transfer to a plate. 2. Add onion and saute until translucent, about 4 minutes. Stir in couscous, apricots and capers and cook until couscous is lightly toasted, about 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, about 15 minutes to 20 minutes. Serve with cilantro. Nutritional information per serving: 685 calories, 26 grams fat (7 grams saturated fat), 55 grams carbohydrates, 53 grams protein, 4 grams fiber, 34 percent of calories from fat.
Skillet spinach pie Serves 4 • 1/2 stick unsalted butter • 1 small yellow onion, chopped • 20 ounces frozen chopped spinach, thawed and squeezed dry • 1 cup whole-milk ricotta • 3 large eggs • 1/4 cup crumbled feta • 2 tablespoons chopped fresh dill • Coarse salt and pepper • 4 sheets frozen phyllo dough, thawed 1. Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium heat. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, about 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt and 1/4 teaspoon pepper. 2. Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes. Nutritional information per serving: 381 calories, 27 grams fat (15 grams saturated fat), 18 grams carbohydrates, 20 grams protein, 5 grams fiber, 64 percent of calories from fat.
Skillet paella with shrimp and tomatoes Serves 4 • 3 tablespoons olive oil • 5 garlic cloves, minced • 1 1/2 cups arborio rice • 2 ounces dried chorizo, cut into 1/4-inch cubes • 1/4 cup dry white wine • 1 1/2 cups chicken broth • 1 can (14.5 ounces) diced tomatoes, drained • 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired) • 1 cup frozen peas, thawed • Coarse salt and pepper 1. In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, about 1 minute. Stir in rice and chorizo and cook until rice is translucent, about 3 minutes. 2. Add wine and cook, stirring, until evaporated, about 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, about 10 minutes. 3. Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Nutritional information per serving: 436 calories, 17 grams fat (4 grams saturated fat), 39 grams carbohydrates, 27 grams protein, 2 grams fiber, 35 percent of calories from fat.

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It browns, it bakes, it belongs in your kitchen (or even on your table). The trusty skillet is the ultimate multitasker.

“Everyday Food” magazine offers quick, healthy solutions for everyday meals — from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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